Website: DJT
The Place
Chef Joseph Isidori at DJT brings signature dishes for dinner include Chilled Sweet Pea Soup with fromage blanc, and fruit and vegetable jewels ; Miso-Yaki Tasmanian Sea Trout with steel-head roe, grapefruit and yuzu emulsion;, Roasted California Squab with Chinese black beans, tangerine and ginger. Breakfast specialties include Eggs "Beni" -- Maine lobster, baby spinach, Black Forest ham, English muffin, Bearnaise sauce and house spiced hash browns -- and Banana French Toast with cinnamon, raisin, vanilla bean, maple syrup, whipped cream, Vermont butter and fresh fruit.
  • Hours of Operation: 6:30am - 10pm
  • Group Dining: yes
  • Price: $$$ - $25 - $50
  • Meals Served: Breakfast, Brunch, Lunch, Dinner
  • Private Room: yes
  • Private Rooms Available: 1
  • Max Seating Capacity: 125
  • Max Standing Capacity: 400